CAKES Berries, Cake, Light

Low-fat Blueberry Cake

Blueberries are still here! Go and use some to make this beautiful and flavorful blueberry cake: it’s really easy to make and everyone will thank you!

Blueberry Cake

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Blueberries, blueberries…so great to work with. Throw some in a scone recipe, in a pancake batter or in this cake. Blueberry cake has always been a favorite in my family. I made one they loved several years ago, and did some others over the years. They really liked them, but always seem to prefer the first one. You know they were like: ‘Ah, d’you remember the one you made? Like really white and moist?’ Yes, thank you…But I always try something else and if I really love something, I keep my recipe for next times.

They really liked this one: they made little grunts like ‘Mmmh that’s really good’ ; I know that was a wrap when one of my brother said to my other brother ‘Try with the yogurt, that’s just awesome!

Yes, because this brother always said to me I had a great sense to combine food together, and for this cake, even if not dry at all, I knew a little yogurt mix by the side would be great. Likewise, I strongly recommend you a yogurt mix (mix a fruity yogurt with one plain or a plain with jam) with my Banana Scone Cake).

For this cake, you have to make sure of several really simple things:

Use frozen blueberries or buy fresh berries and freeze for 2 hours or so. That way, berries do not color the batter and don’t affect the taste.

Fold the berries at the very end of the recipe:

One quarter of batter  – dispose berries all around (like one or two per slice) -pour another quarter of batter – berries – quarter of batter – berries – batter.

That way you don’t have blueberries stuck at the bottom of you pan that would make it really uneasy to remove and would likely break the top of your cake. You can always try to hard imperfections at the bottom but that’s a bit harder at the top. (top=bottom of your pan)

I made this cake in a kind of little Bundt pan. It was really easy to remove and the cake came out awesome. I chose this pan as I found it really ‘family time-like’ and everyone would have a big slice.

Blueberry Cake4

What’s more about this cake?

This cake is LIGHT (aka Low-Fat) 🙂 Oh yeah…why?

Instead of using just oil, I used oil and golden syrup (honey or maple syrup if you don’t have that)

I used a lot of ricotta, which is an Italian cheese a bit similar to cream cheese or mascarpone to give an idea, but it has a natural sweet taste: great for cakes. 100 gr contains as few calories as a light cream cheese.

Light, really light glaze: two light blueberry yogurts (the healthy kind not the ‘light kind’ if you know what I mean) with ¼ cup confectioner’s sugar if you really want the glaze to be still but if you don’t care feel free to remove the sugar and have a lighter cake.

Blueberry Cake

Top your cake with some blueberries and that’s it! In the fridge if you want the glaze to set and enjoy!

This cake keeps well in the fridge for 3 days.

Low-Fat Blueberry Cake

Low-fat blueberry cake made with ricotta, less fat and fresh blueberries. Make it in 10 minutes or less, and watch the magic happens!

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Chilling (optional) 45 minutes
Servings 8 big servings
Calories 340 kcal
Author Bites Of Baking

Ingredients

For the cake:

  • 57 g oil 1/4 cup
  • 57 g golden syrup -or maple syrup or honey- 1/4 cup
  • 115 g ricotta cheese 1/2 cup
  • 1 egg white
  • 100 g granulated sugar 1/2 cup
  • 100 g brown sugar 1/2 cup
  • 1 tsp vanilla
  • 234 g all-purpose flour 1 cup + 3/4 cup + 1tbsp
  • 1 tbsp baking powder

For the glaze:

  • 2 blueberry yogurts -200 gr or 7 ounces-
  • 50 g confectioner's sugar 1/4 cup

Instructions

  1. For the cake:

    Preheat oven to 400°F (200°). Grease and line with parchment paper one 7-inch (8-inch is fine) Bundt or round cake pan.

  2. In a large bowl whisk (or use a hand-held mixer) together the oil, golden syrup, ricotta, egg, sugars, and vanilla. 

  3. Add the flour and baking powder and with a wooden spoon mix until just combined. Don't overmix.

  4. Pour the batter in the cake pan and bake 30-35 minutes, until the top is just set and no longer wiggly in the center. 

    Let cool five minutes, then run a knife around the edges of the pan and turn the cake out onto a cooling rack. Let the cake cool completely before glazing.

  5. For the glaze:

    Mix yogurts and confectioner's sugar and pour on the cake: let it run all over it! Place fresh blueberries on top of it. Enjoy this light and super simple cake!

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